Results 11 to 20 of about 105,382 (243)
Empirical analysis of the best warehousing practices and its impact on cocoa beans quality [PDF]
Coffee and Cocoa Research Journal, 2020 The importance of cocoa to the economy of Ghana cannot be overemphasized. For several decades, cocoa has been the backbone of the country's economy and plays a major role in employment, foreign exchange earnings, government revenue, education, and ...
Ishmael Prah, Peter Dzakah Fanam
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Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans [PDF]
Coffee and Cocoa Research Journal, 2020 In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted.
Ariza Budi Tunjung-Sari +3 more
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Impacts of export tax of cocoa beans on Indonesian economy. [PDF]
Coffee and Cocoa Research Journal, 2016 In recent years, there is a significant decline of cocoa beans in terms of exports value and share after 2010. Several studies claimed that this downward trend was caused by the introduction of an export tax on cocoa ...
Yuventus Effendi
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Determination of Selection Index of Cocoa (Theobroma cacao L.) Yield Traits Using Regression Methods [PDF]
Coffee and Cocoa Research Journal, 2016 The increasing chocolate consumption has not been followed by growing production of dry cocoa beans. In order to support the increase in cocoa production, planting materials with high yield are needed.
Bayu Setyawan +2 more
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Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture [PDF]
Coffee and Cocoa Research Journal, 2017 Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of ...
Misnawi Misnawi +5 more
doaj +2 more sources
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring [PDF]
, 2021 Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount
Tunjung-Sari, Ariza Budi +2 more
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Cocoa fresh beans aqueous extract as free radical quencher and ferric reducer. [PDF]
, 2022 The presence of free radicals and oxidants in our body is either produced by our body through normal cell metabolisms or from environment surrounding us such as radiation, medication, pollutants or others. The free radicals and oxidants can be harmful to
Chin, Hui Han +2 more
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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Horticulturae, 2023 Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in ...
Edy Subroto +4 more
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Annals of Tropical Research, 2023 The study aimed to determine the influence of basket fermentation on the quality of cocoa beans with various quantities and duration of fermentation. Proper fermentation and drying removes all unpleasant flavours and starts the chemical changes necessary
Corazon P. Remitar +1 more
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, 2021 This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as ...
core +1 more source